02-09-2004, 01:30 AM
16 garfish or pilchard fillets
1 cup white cider vinegar
6 cloves of garlic, crushed
6 tblspns of lemon juice
6 tblspns fruity olive oil
3 tblspns chopped parsley
1 small onion finely chopped
METHOD
Make up a mix of all ingredients apart from the fish fillets. Layer the fillets ina glass sealable jar (Agee jar ). Pour the marinade mixture over the layers of fillets, seal and refridgerate for 24 hours. - more if desired. Serve with buttered rye bread and chilled white wine as an aperitif or entree.
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